Lobster Risotto with Gran Canaria Cheese

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

This risotto is pure velvet, and lobster, that supreme ruler of seafood deserves velvet. Canaria cheese is a  sheep, goat and cow's milk cheese with a firm Parmesan-like texture, and develops a fruity, nutty flavor from curing in olive oil.

Ingredients

3 to 4 cups vegetable stock
1/4 cup French green beans
1 baby patty pan squash
2 oz. lobster meat, chunked
1 oz. chanterelle mushrooms
2 oz. butter, divided
2 tbsp. olive oil
1 cup Arborio rice
3 oz. whipped heavy cream
4 oz. Gran Canaria cheese, grated and divided
1/4 cup diced plum tomatoes

Steps

  1. Simmer vegetable stock uncovered for 10 min.
  2. Bring a large pot of water to a rolling boil. Add French green beans and patty pan squash; remove from heat. Let sit one min. Drain and immediately submerge in cold water. Drain again. When cool, chop vegetables into bite-size pieces.
  3. Sauté lobster and mushrooms in 2 tbsp. (1 oz.) butter until tender. Set aside.
  4. Heat olive oil in a heavy-bottomed saucepan over med. heat. Add rice and stir until each grain is evenly coated with oil. Add 1 cup vegetable stock and cook, stirring frequently, until stock is almost absorbed by rice. Repeat process three times with remaining stock. Toward the end of cooking process, mixture will become thick and creamy and require more frequent stirring to prevent sticking.
  5. Cook about 30 min., then taste a few grains. Rice should be tender but still have firmness in the center. If done, cover and remove from heat immediately. If not, continue cooking until rice has reached desired tenderness. 
  6. To finish, stir in beans, squash, lobster, mushrooms, remaining 2 tbsp. butter, whipped cream, 3 oz. grated Gran Canaria cheese, and salt and pepper to taste. 
  7. Garnish with diced plum tomatoes and additional grated cheese. Serve immediately.
Source: Courtesy of Wisconsin Milk Marketing Board

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources